"Recommend: hk shrimp shumai, crispy taro dumpling, chef dumplings, chive dumplings, chili oil dumpling sauceGood: fried shrimp paste ball, sticky rice in lotus leaf, soup dumplingsOk: coconut pudding, steamed spare ribWould pass: chaozhou dumplings, egg tartsSome hits and some misses, couldn't find some staples, and pretty expensive. Decent considering area but wasn't a wow.First, this is not the type of place that wheels around a cart, you'll order the dishes you want using a paper. There's also a regular menu but frankly we didn't look at it.I was looking for the tripe (niu ban ye) on the dim sum menu but couldn't find it. Also couldn't find the traditional shrimp dumpling (Xiao jiao/ha gao). Wouldn't change the review too much if I had been able to find/order but it was definitely notable.Chive dumplings were surprisingly good. We were also very happy with the crispy taro dumpling (provided you like taro).We liked the shrimp paste ball and the shrimp shumai.The chef dumplings were also a hit. Would recommend the dumplings steam rather than pan fried (and I normally prefer pan fried) and would definitely ask for the chili oil/sauce/jam thing (if you get them fried they come with the sweet syrupy sauce and not the chili oil. It's worth it to get the chili oil dumpling sauce if you enjoy spicy at all)Steamed spare rib was rather fatty and not super flavorful. Still good but this is normally my favorite thing and it was only ok here.Chaozhou dumplings were overcooked and kind of mushy they're in the rice flour casings that get goopy if over steamed.Egg tart tasted rather eggy and the custard wasn't super smoothHonestly the best part was the chili dumpling sauce. Would ask for more.Atmosphere seemed more modernized/upscale and quiet which isn't really what I expect from a dim sum place but it's not make or break."
